Determination of the changes in sunflower oil during frying of leavened doughs using response surface methodology

Turan, Semra; Keskin, Şule; Solak, Rukiye

doi:10.1007/s13197-021-04980-2

Cited by 7 publications

(5 citation statements)

References 30 publications

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“…During the heating process, the oils could proceed the thermal oxidation reaction to produce conjugated dienes [34] which could convert the color of oils from yellowness to brownness. A previous study found with the increase in conjugated diene, the brightness gradually decreased in the oil [35]. Adebi et al reported that pigments of the oils would diffuse toward the surface electrodes in the HVEF [32].…”

Section: Gas Chromatographymentioning

confidence: 90%

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

Sun

et al. 2022

Foods

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High-voltage electrostatic field (HVEF) as an emerging green technology is just at the beginning of its use in meat products and by-products processing. In this study, we employed duck oil to produce duck-oil-based diacylglycerol (DAG), termed DDAG. Three different DDAG volume concentrations (0, 20%, and 100%) of hybrid duck oils, named 0%DDAG, 20%DDAG, and 100%DDAG, respectively, were used to investigate their thermal oxidation stability in high-voltage electrostatic field heating and ordinary heating at 180 ± 1 ℃. The results show that the content of saturated fatty acids and trans fatty acids of the three kinds of duck oils increased (p < 0.05), while that of polyunsaturated fatty acids decreased (p < 0.05) from 0 h to 8 h. After heating for 8 h, the low-field nuclear magnetic resonance showed that the transverse relaxation time (T21) of the three oils decreased (p < 0.05), while the peak area ratio (S21) was increased significantly (p < 0.05). The above results indicate that more oxidation products were generated with heating time. The peroxide value, the content of saturated fatty acids, and the S21 increased with more DAG in the duck oil, which suggested that the oxidation stability was likely negatively correlated with the DAG content. Moreover, the peroxide value, the content of saturated fatty acids and trans fatty acids, and the S21 of the three concentrations of duck oils were higher (p < 0.05) under ordinary heating than HVEF heating. It was concluded that HVEF could restrain the speed of the thermal oxidation reaction occurring in the duck oil heating and be applied in heating conditions.

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Section: Gas Chromatographymentioning

confidence: 90%

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

Sun

et al. 2022

Foods

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“…Te efect of drying methods on the color value of neem seed oil was statistically signifcant at p ≤ 0.01. Due to the increased heat exposure, the L * value of neem oil decreased as the drying temperature increased [22]. 4 shows the particle size analysis of fresh and dried powdered neem seed kernels under diferent drying methods.…”

Section: Physiochemical Properties Of Oil Figures 10(a)-10(e)mentioning

confidence: 99%

Impact of Different Drying Techniques on Neem Seeds Drying Kinetics and Oil Quality

Kishore

Rajkumar

Sudha

et al. 2023

Journal of Food Quality

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Neem oil is a promising alternative for synthetic chemicals in food preservation and an active functional agent in food packaging. Drying studies were conducted on neem seeds using different drying methods, and the oil yield profile and nutritional content such as azadirachtin content, functional groups, and elemental composition were analysed. Tray drying at 60°C showed a faster drying rate with a minimum quality of the oil. The process parameters were statistically optimized by analysing the effect of drying methods and thickness (15 and 30 mm) on azadirachtin content and oil yield. Maximum oil yield and azadirachtin content of 42.1 and 0.053% were obtained in solar drying with 15 mm bed thickness. Fourier-transform infrared spectroscopy analysis showed that there is no change in the functional group when the neem seeds were dried, and the peak absorption wavenumber confirmed the presence of O-H stretching, C-H stretching, C-O stretching, C-H bending, O-H bending, C=O stretching, and N-H stretching. Sun- and solar-dried neem seeds showed maximum retention in elemental composition when compared to the tray-drying method.

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“…RSM has been extensively and successfully used to optimize the process parameters. Some of such studies are optimization of cooking protocol for rice bean to improve the efficiency of conventional process [25], of high-pressure processing of black tiger shrimp (Penaeus monodon) [26], process optimization for high-pressure processing of black tiger shrimp (Penaeus monodon) [27], development of sensory acceptable, low-salt, shelf-stable frankfurters [28], optimization of the effect of frying temperature, and frying time on some physicochemical, textural, and sensory properties of wheat chips [29], optimization of initial water content, saturated steam pressure and processing time for roasted chick pea [30], optimization of microwave roasting of peanuts [31], optimization of leavened dough sunflower oil frying process conditions [32], optimization of roasting time and temperature of coffee beans [17] have been studied are reported. RSM experimental designs and numerical and graphical optimization were used in the studies.…”

Section: Application Of Rsm In Optimization Of Cooking and Roasting Parametersmentioning

confidence: 99%

Application of Response Surface Methodology in Food Process Modeling and Optimization

Solomon¹

2021

Response Surface Methodology in Engineering Science

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Modeling and optimization is an important task in food manufacturing. It enables one to understand and describe processes which in turn help establish quantified relationship between input and output variables. Modeling and optimization help to make informed decision on a process with the objective of improving efficiency and minimizing cost while maintaining quality. Response surface Methodology (RSM) has been employed in modeling and optimizing several food processing operations including baking, cooking, roasting, drying, extrusion, fermentation and many others. Moreover, RSM has been extensively used in product formulation and ingredient optimization. This chapter describes the application of RSM in food process modeling and optimization. The steps to be followed, the experimental designs that can be used and the interpretation of response surfaces developed are described. Moreover, selected application of RSM in food process modeling and optimization are reviewed and presented.

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Determination of the changes in sunflower oil during frying of leavened doughs using response surface methodology

Cited by 7 publications

References 30 publications

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

Impact of Different Drying Techniques on Neem Seeds Drying Kinetics and Oil Quality

Application of Response Surface Methodology in Food Process Modeling and Optimization

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